Pollastro Arrosto
Roasted Chicken with Orange Juice Glaze
To prepare roast pullet: when it is done roasting, take some orange juice, or good verjuice mixed with rose water, sugar, and cinnamon; put the pullet on a platter, and then dress with this mixture and server.
My Interpretation:
Translation: (from The Art of Cooking: The First Modern Cookery Book)
How to prepare roast pullet
Source: Libro de arte coquinaria by Maestro Martino de Como, 15th century
Original Recipe:
[Per fare pollastro arrosto.]
Per fare pollastro arrosto si vuole cocere arrosto; et quando è cotto togli sucho di pomaranci, overo di bono agresto con acqua rosata, zuccharo et cannella, et mitti il pollastro in un piattello; et dapoi gettavi questa tal mescolanza di sopra et mandalo ad tavola.
2 pounds Chicken
½ cup Orange juice
1 Tbsp. Sugar
1 tsp. Cinnamon
½ cup Verjuice
1 Tbsp. Orange Blossom Water
Cut chicken into 8 serving pieces. Marinade overnight in remaining ingredients. Preheat oven to 400°F. Place chicken pieces on roasting pan and bake for 15-20 minutes. Baste chicken with marinade. Reduce oven to 325°F, baste with marinade after 10 minutes. Bake for another 10-20 minutes until chicken reaches 165°F.
Notes:
Although the original recipe clearly states that the orange juice mixture should be used to dress the poultry, I decided to use it as a marinade and glaze to help infuse the flavors into the flesh of the chicken. An option would be to reduce the orange juice mixture so it can be used to dress the chicken as described.
Works Referenced:
Libro de arte coquinaria, Maestro Martino de Como, Digital version: Valeria Romanelli, 7/2004. http://www.uni-giessen.de/gloning/tx/martino2.htm
The Art of Cooking: The First Modern Cookery Book, Translated by Luigi Ballerini, Jeremy Parzen, Stefania Barzini, University of California Press, 2005
- A translation of the work of Maestro Martino of Como, 15th century